Cook peas according to package direction and drain well. Set aside to cool.

Cook bacon until crispy, drain and crumble. Set aside.

Add the lettuce to a large glass bowl. Layer celery, green onion, and green pepper. Add the cooled peas.

Stir together yogurt and sour cream, add ranch dressing packet and stir to combine. Spread yogurt mixture over the top of the peas to the edges of the bowl. Sprinkle with crumbled bacon and cheese.

Cover tightly with plastic wrap and refrigerate until serving. May be prepared 24 hours ahead of serving time.